Tuesday, December 25, 2007

Tomato Rasam (Moong Dall)

Idea of this soup came from reading Suvir Saran and Stephanie Lyness'
Indian Home Cooking.

Spice Mixture:
1/2 teaspoon cumin seeds
1/4 teaspoon coriander seeds
1/4 black peppercorns
3 cloves

1/2 teaspoon turmeric powder
2-3 cups of water
3/4 cup Moong Dall (yellow split pea)
1 topmato
5 okra (optional)
salt to taste

Tempering Oil:
2 teaspoons canola oil
1/4 teaspoon black mustard seeds
4 fresh or frozen curry leaves (optional)

Boil lentil and water with turmeric and skim well, until the pea is soft (about 15 minutes). Meawhile grind the spice mixture and add to the soup. Add diced tomato (and okra). In a seperate pan, heat oil and mustard seeds (and curry leaves) over medium heat until the mustard seeds pop (use cover). Pour the tempering oil into the soup.

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